Sangiovese Toscana IGT
Sangiovese is produced in the heart of Tuscany coming mainly from the provinces of Florence, Pistoia and Siena.
Hilly terrains mainly made up of sandstone, limestone-marl substrata, clay shales and clay with the presence of galestro (called Scheletro in technical terms) rocks and pebbles.
From a thorough grape inspection and analysis the best harvest period has been established as being the end of September through the middle of October. The alcohol fermentation takes place in steel tanks at a controlled temperature of 26/28 °C for 10-12 days of peel maceration using recovery techniques. Once the fermentation is finished, the wine is aged in Stainless steel tanks where the malolactic fermentation takes place and is then conserved until bottling.
It has a ruby red colour, a full and rich taste, a good body, is soft and velvety with traces of vanilla and tobacco in the finish. Luscious plum, dried berry and rose petal aromas. Medium-bodied with velvety tannins.